Turmeric is all the rage lately. If you’re unfamiliar, it’s an ancient spice used in many Asian dishes that has some anti-inflammatory properties (If you want to know more about inflammation, check out my latest video). Since many of my readers are super active, you’ll be interested to know that turmeric has the power to ease inflammation after a tough work-out. Plus, I love the golden color that turmeric adds to things, and it has a bit of a peppery flavor.
If you’ve been following along with this blog for a while, you know I like to keep my recipes simple and yummy. Nothing can be simpler than this homemade hummus, with a twist. It’s got a subtle taste of roasted garlic and turmeric, both of which enhance the flavor in this protein-packed condiment. I could go into a whole monologue about turmeric, but I’ve actually written a few articles on the topic elsewhere. So I’ll just drop the links and get right to the recipe!
5 Foods To Boost Brain Health (Women’s Running)
Why Turmeric Is So Good For You (EatingWell)
The Skinny on Golden Milk (Fitness Magazine)
Roasted Garlic and Turmeric Hummus
- Bulb of garlic
- 1 tablespoon olive oil
- 4 cloves roasted garlic
- 1 15.5- ounce can chickpeas drained and rinsed
- 1 tablespoon tahini
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 teaspoon turmeric
- 1/4 tsp salt.
- 1/4 cup olive oil
Preheat oven to 400 degrees F.
Cut the bottom (the pointy end) off a bulb of garlic. Drizzle olive oil on top and wrap in tin foil. Bake in oven for 40 minutes.
Once garlic is roasted and cooled, remove 4 cloves from the bulb.
Place the roasted garlic, chickpeas, tahini, water, lemon juice, turmeric, salt and olive oil in food processor. Blend until smooth.